Slow Cooker Cuban-Style Braised Chicken Fricase Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, toast the cumin and dried oregano in a dry pan for thirty seconds before adding them to the slow cooker. This process releases the essential oils in the spices, making them more aromatic.

If a spicier result is desired, consider adding a pinch of red pepper flakes during the seasoning phase. Be mindful of the salt content, as the green olives are naturally salty and will season the sauce as they cook.

If you find the sauce is too thin at the end of the cooking process, remove the chicken and potatoes carefully, then turn the slow cooker to the high setting with the lid off for 15 to 20 minutes to reduce the liquid. Alternatively, you can mash a few of the cooked potato chunks into the sauce to help it thicken naturally. This simple step creates a much more luxurious and coating consistency for your finished meal.

Variations

• Spicy Fricase: Add one finely diced jalapeño or a teaspoon of hot sauce during the seasoning phase to provide a gentle heat that complements the tangy orange juice perfectly.
• Added Vegetable Boost: Incorporate sliced carrots or diced celery along with the potatoes for added texture and nutrition. These vegetables hold up well to the long, slow braising process.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat until heated through, or microwave in 1-minute intervals until steaming hot.

Allow the leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. Keep the chicken and sauce submerged together to prevent the meat from drying out in the refrigerator.

Properly stored, this dish will maintain its quality for up to three days. When reheating, ensure the chicken is heated through until it reaches a safe temperature to avoid any food safety concerns.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator overnight. You can assemble all the ingredients in the slow cooker insert the night before and store it covered in the refrigerator.

In the morning, simply place the insert into the slow cooker base and start the cooking cycle. This strategy saves time and ensures you have a delicious, home-cooked meal ready at the end of a busy day.

Serving ideas

Serve this Cuban-style chicken fricase over a bed of fluffy white rice to soak up the savory tomato and orange-infused sauce. A side of fried plantains or a simple crisp green salad with a lime vinaigrette provides a wonderful contrast to the rich, tender chicken.

The brightness of the salad helps balance the deep, earthy flavors of the braised dish, making for a complete and well-rounded dinner experience that satisfies everyone at the table.

For a more casual presentation, serve the chicken directly from the slow cooker with a side of crusty bread or warm flour tortillas. The bread is perfect for mopping up any remaining sauce, ensuring none of the delicious flavors go to waste. You can garnish the plates with a sprinkle of fresh cilantro or extra chopped peppers if you desire a pop of color, though the dish is flavorful and beautiful on its own.

Frequently asked questions

Recipe card

Slow Cooker Cuban-Style Braised Chicken Fricase

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 4 lbs bone-in skinless chicken thighs
• 3 cups cubed potatoes
• 1/2 cup green olives
• 1 cup diced bell peppers
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 2 cups tomato sauce
• 1/2 cup orange juice

Instructions

1. Place the chicken thighs into the bottom of the slow cooker, arranging them snugly. Add the cubed potatoes, green olives, and diced bell peppers on top of the chicken pieces.
2. Sprinkle the ground cumin and dried oregano over the contents of the slow cooker. Pour the tomato sauce and orange juice over the top, ensuring the ingredients are well distributed.
3. Cover and cook on low for 4 to 6 hours or on high for 3 hours, until the chicken reaches an internal temperature of 165°F (74°C). Allow the dish to rest for 5 minutes before serving.

Estimated nutrition per serving

Calories

420

Protein

32.5 g

Carbohydrates

28 g

Fat

18 g

Fiber

3.5 g

Sugar

6 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.